Citrusy cupcakes with the surprising hint of rosemary make an elegant statement for dessert. Mix it up with the variation below and enjoy it your way.
Save time by using a cake mix and purchased frosting. To make cupcakes, place paper baking cup in each of 24 regular-size muffin cups. Make 1 box Betty Crocker® SuperMoist® white cake mix as directed on box, using water, vegetable oil, egg whites, and adding 2 tablespoons grated orange peel and 1 teaspoon finely chopped fresh rosemary. Bake and cool as directed on box. Stir 2 teaspoons grated orange peel into 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting. Frost and garnish cupcakes as directed in recipe. 24 cupcakes.
Lemon-Rosemary Cupcakes: Substitute lemon peel for the orange peel in the batter, and lemon peel and juice for the orange peel and juice in the frosting. Garnish with lemon peel twists.
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